Study on fermentation drink of Xinjiang Mulberry juice by Lactobacillus plantarum

Using Xinjiang Mulberry Fruit as a material, the development of Xinjiang Mulberry Fruit drink which possessed special mulberry fruit fragrance and nutrition fermented by lactobacillus plantarum was studied.Response surface methodology (RSM) was applied to optimize the fermentation conditions of Xinjiang Mulberry Fruit fermented beverage. Based on single factor experiment, inoculating amount of lactobacillus plantarum, fermentation time, fermentation temperature and ratio of material and solvent were chosen as influencing factors, and sense evaluate were selected as response value. The mathematical model was established by Box- behnken central composite design. Besides the lactobacillus number, total flavonoid, total acid and soluble solids were measured. The optimal conditions were determined as follows:inoculating amount of lactobacillus plantarum 2%, fermentation time 20 h, fermentation temperature 35℃ and solid-liquid ratio 1 ∶21.Under this optimal condition, the sense evaluate and lactobacillus number were 84. 5, 4. 3 × 1010 CFU / m L, respectively.